Marinate the steak and fish covered in the fridge for 6 hours.
Soak two tortillas at a time in a generous amount of corn oil, and place on a griddle on the grill. Grill for approximately one minute on each side, using a bacon press to flatten. Once the tortillas are golden brown, place a slice of Monterey Jack cheese on top, and remove to a platter, allowing the heat of the tortillas to melt the cheese slightly.
To prepare the fish and steak filling for the tacos, lightly oil the grill and cook the fish for approximately one minute on each side. Cook the steak for approximately two minutes on each side, allowing it to rest for three minutes afterwards to absorb its juices. Coarsely chop the fish and steak.
It is important to work quickly in assembling the tacos to prevent the cheese from over-melting or the tortilla from becoming hard.
To assemble the steak tacos, lay a freshly grilled tortilla in your hand, and place one of the crispy cheese tortillas on top. Using your pinky to secure the bottom of the tortilla, top with a generous portion of chopped steak, and add a dollop of guacamole on one side of the taco, a dollop of pico de gallo on the other. Fold down the top edge of a sheet of wax paper, secure it at one edge of the taco, and tightly wrap it around, folding it in the back of the taco to secure. Serve immediately.
To assemble the fish tacos, lay a freshly warmed tortilla in your hand, place a crispy cheese tortilla on top and top with a bed of chipotle cole slaw. Next, add a generous portion of fish, a dollop of guacamole and pico de gallo, and wrap in wax paper as described above. Serve immediately.